Red Meat Allergy Friendly Ginger-Lime Mango Shrimp Salad

Total time26 min

Prep time20 min

Cook time6 min

Red Meat Allergy Friendly Ginger-Lime Mango Shrimp Salad

Bright, tropical, and packed with fresh flavor, this shrimp salad is the kind of dish that feels like a vacation on a plate. Juicy mango, crisp shredded cabbage, cool cucumber, and a double hit of fresh ginger and lime come together in a bowl that's as vibrant to look at as it is to eat. The shrimp are seasoned with turmeric and ground ginger before being seared in coconut oil, giving them a gorgeous golden color and a warm, aromatic depth that plays beautifully against the sweet fruit and crunchy vegetables. A zippy dressing made with fresh lime juice, coconut aminos, honey, and grated ginger ties everything together without a drop of soy or anything that could cause concern for those avoiding red meat and its common accompaniments. Because the entire protein here is shrimp — cooked simply and safely in a clean skillet — there's no guesswork about hidden beef or pork derivatives sneaking into the dish. Fresh cilantro and torn mint scattered over the top add a final layer of herby brightness that makes every bite feel intentional and restaurant-worthy. This one is genuinely easy to pull off on a weeknight but impressive enough to serve to guests.

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Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp, peeled and deveined, tails removed
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1 tbsp coconut oil
½ tsp fine sea salt
½ tsp ground turmeric
¼ tsp ground ginger

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
2 tbsp coconut aminos
1 tbsp extra-virgin olive oil
1 tbsp fresh ginger, finely grated
1 tsp lime zest
1 tsp honey

For the salad

2 ripe mangoes, peeled and cut into ¾-inch cubes (about 2 cups)
3 cups green cabbage, thinly shredded
1 english cucumber, halved lengthwise and thinly sliced
4 scallions, thinly sliced (green parts only)
¼ cup fresh cilantro leaves
¼ cup fresh mint leaves, torn

For serving

lime wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the lime juice, coconut aminos, olive oil, grated ginger, lime zest, and honey until combined. Set the dressing aside.
2
Pat the shrimp thoroughly dry with paper towels. In a large mixing bowl, toss the shrimp with the salt, turmeric, and ground ginger until evenly coated.

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